Moo Shu Chicken is a delightful dish that brings the flavors of Chinese cuisine right into your kitchen. Traditionally served with pancakes, this version is low carb, making it perfect for those looking to enjoy a delicious meal without the extra carbs. I remember the first time I tried Moo Shu Chicken at a local Chinese restaurant; I was captivated by the savory blend of vegetables and tender chicken. This recipe is my take on that classic, adapted for a busy lifestyle and a healthier diet.

This low carb Moo Shu Chicken pairs wonderfully with a side of cauliflower rice or a simple green salad. If you're in the mood for something a bit more traditional, try serving it with lettuce wraps for a crunchy, refreshing twist. A light cucumber salad with a tangy vinaigrette would also complement the flavors beautifully.

Servings: 4

1 pound boneless, skinless chicken breasts, thinly sliced
2 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoons olive oil
3 cups shredded cabbage
1 cup sliced mushrooms
1/2 cup shredded carrots
3 green onions, sliced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons hoisin sauce
1 tablespoon rice vinegar
Salt and pepper to taste

1. In a bowl, marinate the sliced chicken with soy sauce and sesame oil for about 15 minutes.

2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

3. In the same skillet, add the remaining tablespoon of olive oil. Sauté the garlic and ginger until fragrant, about 1 minute.

4. Add the cabbage, mushrooms, and carrots to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender.

5. Return the chicken to the skillet and add the hoisin sauce and rice vinegar. Stir everything together until well combined and heated through.

6. Season with salt and pepper to taste. Garnish with sliced green onions before serving.

For a vegetarian version, substitute the chicken with firm tofu or tempeh. You can also add other vegetables like bell peppers or snap peas for extra crunch and color. If you prefer a spicier dish, add a dash of chili flakes or a splash of sriracha. To save time, use pre-shredded cabbage and carrots from the grocery store.

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